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Asian cuisine

January 19, 2024

Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs,[1] usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices.

Location of Asia.

Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.

While rice is common to most Asian cuisines, different varieties are popular in the various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos.[2] Basmati rice is popular in the Indian subcontinent, jasmine rice is often found across Southeast Asia, while long-grain rice is popular in China and short-grain in Japan and Korea.[3]

Curry is a common dish in South Asia, Southeast Asia, and East Asia. Curry dishes have their origins in the Indian subcontinent. Countries in East Asia typically use a coconut milk base in their curries, whilst countries in South West Asia typically use a yoghurt base.[4]

Historical timeline edit

A heavily influential aspect of Asian culture is the food, especially the various traditional ways of Asian cuisine and cooking.[5] Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over a meal, the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction of history, culture, and environment. [5]

Central Asian cuisine edit

Main article: Central Asian cuisine

Most Central Asian nations have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of West and East Asia, particularly Iran and Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.

Kumis is a widespread drink among Turkic peoples, especially in Central Asia.

Central Asia is also noted for being the birthplace of yogurt. Like kumis, it is widespread among Turkic peoples.

East Asian cuisine edit

Main article: East Asian cuisine

East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, Taiwanese, and Tibetan food. Considering this is the most populated region of the world, it has many regional cuisines (especially in China). Examples of staple foods include rice, noodles, mung beans, soybeans, seafood (Japan has the highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea.

North Asian cuisine edit

North Asian cuisine is often synonymous with Russian cuisine, due to all of North Asia being a part of the Russian Federation. However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine. Buryats also have their own cuisine, although it is very similar to that of the related Mongolians.

Pelmeni, originally a Permic or Ugric dish, has entered into mainstream Russian cuisine as a well-known dish, but it can still be considered part of the Yamal cuisine for its area of origin. Some speculate them to be a simplified version of the Chinese wonton. In Siberia, pelmeni is frozen outdoors to preserve the meat inside throughout the long winter. In Yamal, other types of drying and preservation are common. Key ingredients in most northern Siberian cuisine include fish and cowberries, sometimes known as lingonberries in Europe and North America. Yakuts, like many other Turkic-speaking peoples, traditionally enjoy kumis as a common drink.

South Asian cuisine edit

Main article: South Asian cuisine

South Asian cuisine includes cuisines from the Indian subcontinent. Food items in this region are generally rich in spices, however it also caters a blend of multi-cuisine culture from all across the world. Food is flavored with various types of chili, black pepper, cloves, condiments and other herbs and spices. Use of flavored butter and ghee is prominent in many places. Turmeric, coriander, and cumin are often used to make curries.

The multitude is inclined more towards the usage of mustard, groundnut, sunflower and soybean oil for cooking. Usage of refined oil to make pooris is quite famous. Poori Bhaji, Idli, Dosa, Dal Baati, Litti Chokha are among the most popular and representative dishes of Indian cuisines.

Vegetables are generally eaten with a type of bread called Chapati which is the staple food of the region. Rice is generally taken with dal to moisten it in the northern parts and with curd as you move towards the southern region.

Tea and coffee are prominent all across with the former available at every street corner. Egg dishes are also available in similar fashion.

Common meats include lamb, goat, fish, and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of cows, and yaks to some extent. Pork is considered a taboo food item by all Muslims and is avoided by some Hindus. Other minorities also prohibit the use of meat to abjure violence. Fish is commonly used in South India, Sri Lanka and the Bengal region i.e. (Bangladesh and West Bengal state of India). The Northern region diet mostly include wheat, and other major crops .

Southeast Asian cuisine edit

Main article: Southeast Asian cuisine

Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as lime, coriander/cilantro and basil. Ingredients in the region contrast with the ones in the East Asian cuisines, substituting fish sauces for sauce and the inclusion of ingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance of stir-frying, boiling and steaming.

West Asian cuisine edit

Main article: West Asian cuisine

West Asian cuisine significantly overlaps with the Middle Eastern cuisine and the inclusion of the South Caucasus.

West Asian cuisine is the cuisine of the various countries and peoples of West Asia. The cuisine of the region is diverse while having a degree of homogeneity.[6] Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates,[6] sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.

Cereals constitute the basis of West Asian diet, both historically and today. Wheat and rice are the major and preferred sources of staple foods. Barley is also widely used in the region and maize has become common in some areas as well. Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal.

Butter and clarified butter (also known as Semna) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products.

Lamb and mutton have always been the favored meats of West Asia. Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or kebabs. Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the region.

Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia. They are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Among the green leafy vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common.

See also edit

Central Asian cuisine edit

East Asian cuisine edit

North Asian cuisine edit

South Asian cuisine edit

Southeast Asian cuisine edit

West Asian cuisine edit

References edit

  1. ^ "Cuisine." April 26, 2013, at the Wayback Machine Thefreedictionary.com August 13, 2018, at the Wayback Machine. Accessed June 2011.
  2. ^ Sattaka, Patcha (December 27, 2016). "Geographical Distribution of Glutinous Rice in the Greater Mekong Sub-region". Journal of Mekong Societies. 12 (3): 27–48. ISSN 2697-6056. from the original on November 8, 2021. Retrieved June 11, 2021.
  3. ^ . Quaker Oats Company. Archived from the original on June 4, 2007. Retrieved December 19, 2008.
  4. ^ . Kraft Foods (Australia). 2007. Archived from the original on February 25, 2011. Retrieved December 20, 2008.
  5. ^ a b "Asian Cuisine & Foods : Asian-Nation :: Asian American History, Demographics, & Issues". www.asian-nation.org. from the original on August 13, 2015. Retrieved November 1, 2022.
  6. ^ a b "The Middle East: Background." 2017-05-26 at the Wayback Machine, Globalgourmet.com 1998-01-26 at the Wayback Machine. Accessed January 2007.

January 19, 2024
asian, cuisine, asian, food, incorporates, significant, provincial, cooking, styles, central, asian, east, asian, north, asian, south, asian, southeast, asian, west, asian, food, trademark, cooking, practices, customs, usually, associated, with, specific, cult. Asian food incorporates a few significant provincial cooking styles Central Asian East Asian North Asian South Asian Southeast Asian and West Asian A food is a trademark way of cooking practices and customs 1 usually associated with a specific culture Asia being the largest and most populous continent is home to many cultures many of which have their own characteristic cuisine Asian cuisine are also famous about their spices Location of Asia Ingredients common to many cultures in the East and Southeast regions of the continent include rice ginger garlic sesame seeds chilies dried onions soy and tofu Stir frying steaming and deep frying are common cooking methods While rice is common to most Asian cuisines different varieties are popular in the various regions Glutinous rice is ingrained in the culture religious tradition and national identity of Laos 2 Basmati rice is popular in the Indian subcontinent jasmine rice is often found across Southeast Asia while long grain rice is popular in China and short grain in Japan and Korea 3 Curry is a common dish in South Asia Southeast Asia and East Asia Curry dishes have their origins in the Indian subcontinent Countries in East Asia typically use a coconut milk base in their curries whilst countries in South West Asia typically use a yoghurt base 4 Contents 1 Historical timeline 2 Central Asian cuisine 3 East Asian cuisine 4 North Asian cuisine 5 South Asian cuisine 6 Southeast Asian cuisine 7 West Asian cuisine 8 See also 8 1 Central Asian cuisine 8 2 East Asian cuisine 8 3 North Asian cuisine 8 4 South Asian cuisine 8 5 Southeast Asian cuisine 8 6 West Asian cuisine 9 ReferencesHistorical timeline editThis section needs expansion You can help by adding to it February 2022 A heavily influential aspect of Asian culture is the food especially the various traditional ways of Asian cuisine and cooking 5 Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over a meal the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction of history culture and environment 5 Central Asian cuisine editMain article Central Asian cuisine nbsp Location of Central Asia Most Central Asian nations have similar cuisines to each other as well as their neighbors taking many features of the neighboring cuisines of West and East Asia particularly Iran and Mongolia A dish known as plov or osh for example is a widespread variation of pilaf However many of the same countries use horse meat and mutton as the most common meats similar to beef This is owing to Mongolian cuisine In Kazakhstan and Kyrgyzstan the cuisine has evolved to meet the needs of a nomad lifestyle Kumis is a widespread drink among Turkic peoples especially in Central Asia Central Asia is also noted for being the birthplace of yogurt Like kumis it is widespread among Turkic peoples East Asian cuisine editMain article East Asian cuisine nbsp Location of East Asia East Asian cuisine includes Chinese Japanese Korean Mongolian Taiwanese and Tibetan food Considering this is the most populated region of the world it has many regional cuisines especially in China Examples of staple foods include rice noodles mung beans soybeans seafood Japan has the highest per capita consumption of seafood mutton Mongolia bok choy Chinese cabbage and tea North Asian cuisine edit nbsp Location of North Asia North Asian cuisine is often synonymous with Russian cuisine due to all of North Asia being a part of the Russian Federation However some cultures or areas of Siberia have in depth cuisine such as the Yakuts or Sakha and Yamal cuisine Buryats also have their own cuisine although it is very similar to that of the related Mongolians Pelmeni originally a Permic or Ugric dish has entered into mainstream Russian cuisine as a well known dish but it can still be considered part of the Yamal cuisine for its area of origin Some speculate them to be a simplified version of the Chinese wonton In Siberia pelmeni is frozen outdoors to preserve the meat inside throughout the long winter In Yamal other types of drying and preservation are common Key ingredients in most northern Siberian cuisine include fish and cowberries sometimes known as lingonberries in Europe and North America Yakuts like many other Turkic speaking peoples traditionally enjoy kumis as a common drink South Asian cuisine editMain article South Asian cuisine nbsp Location of South Asia South Asian cuisine includes cuisines from the Indian subcontinent Food items in this region are generally rich in spices however it also caters a blend of multi cuisine culture from all across the world Food is flavored with various types of chili black pepper cloves condiments and other herbs and spices Use of flavored butter and ghee is prominent in many places Turmeric coriander and cumin are often used to make curries The multitude is inclined more towards the usage of mustard groundnut sunflower and soybean oil for cooking Usage of refined oil to make pooris is quite famous Poori Bhaji Idli Dosa Dal Baati Litti Chokha are among the most popular and representative dishes of Indian cuisines Vegetables are generally eaten with a type of bread called Chapati which is the staple food of the region Rice is generally taken with dal to moisten it in the northern parts and with curd as you move towards the southern region Tea and coffee are prominent all across with the former available at every street corner Egg dishes are also available in similar fashion Common meats include lamb goat fish and chicken Beef is less common than in Western cuisines because cattle have a special place in Hinduism Prohibitions against beef extend to the meat of cows and yaks to some extent Pork is considered a taboo food item by all Muslims and is avoided by some Hindus Other minorities also prohibit the use of meat to abjure violence Fish is commonly used in South India Sri Lanka and the Bengal region i e Bangladesh and West Bengal state of India The Northern region diet mostly include wheat and other major crops Southeast Asian cuisine editMain article Southeast Asian cuisine nbsp Location of Southeast Asia Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as lime coriander cilantro and basil Ingredients in the region contrast with the ones in the East Asian cuisines substituting fish sauces for sauce and the inclusion of ingredients such as galangal tamarind and lemongrass Cooking methods include a balance of stir frying boiling and steaming West Asian cuisine editMain article West Asian cuisine nbsp Location of West Asia West Asian cuisine significantly overlaps with the Middle Eastern cuisine and the inclusion of the South Caucasus West Asian cuisine is the cuisine of the various countries and peoples of West Asia The cuisine of the region is diverse while having a degree of homogeneity 6 Some commonly used ingredients include olives and olive oil pitas honey sesame seeds dates 6 sumac chickpeas mint and parsley Some popular dishes include kibbeh and shawarma Cereals constitute the basis of West Asian diet both historically and today Wheat and rice are the major and preferred sources of staple foods Barley is also widely used in the region and maize has become common in some areas as well Bread is a universal staple eaten in one form or another by all classes and groups practically at every meal Butter and clarified butter also known as Semna are traditionally the preferred medium of cooking Olive oil is prevalent in the Mediterranean coastal areas Christians use it during Lent when meat and dairy products are excluded and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products Lamb and mutton have always been the favored meats of West Asia Pork is prohibited in both Islam and Judaism and as such is rarely eaten in the region Prominent among the meat preparations are grilled meats or kebabs Meat and vegetable stews served with rice bulgur or bread are another form of meat preparation in the region Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia They are boiled stewed grilled stuffed and cooked with meat and rice Among the green leafy vegetables many varieties of cabbage spinach and chard are widely used Root and bulb vegetables such as onions and garlic as well as carrots turnips and beets are equally common See also editList of Asian cuisinesCentral Asian cuisine edit Bukharan Jewish cuisine Kazakh cuisine Koryo saram cuisine Kyrgyz cuisine Tajik cuisine Turkmen cuisine Uzbek cuisineEast Asian cuisine edit Ainu cuisine Chinese cuisine Hong Kong cuisine Japanese cuisine Korean cuisine Macanese cuisine Mongolian cuisine North Korean cuisine South Korean cuisine Taiwanese cuisineNorth Asian cuisine edit Buryat cuisine Chukchi cuisine Russian cuisine Sakha cuisine Yamal cuisine Yup ik cuisineSouth Asian cuisine edit Afghan cuisine Balochi cuisine Bangladeshi cuisine Bhutanese cuisine Hazara cuisine Indian cuisine Maldivian cuisine Nepali cuisine Pakistani cuisine Sri Lankan cuisineSoutheast Asian cuisine edit Bruneian cuisine Burmese cuisine Cambodian cuisine Christmas Island cuisine East Timorese cuisine Filipino cuisine Indonesian cuisine Lao cuisine Malaysian cuisine Singaporean cuisine Thai cuisine Vietnamese cuisineWest Asian cuisine edit Arab cuisine Armenian cuisine Assyrian cuisine Azerbaijani cuisine Bahraini cuisine Cypriot cuisine Eastern Arabian cuisine Egyptian cuisine Emirati cuisine Georgian cuisine Jewish cuisine Jordanian cuisine Kurdish cuisine Kuwaiti cuisine Lebanese cuisine Levantine cuisine Iranian cuisine Iraqi cuisine Israeli cuisine Omani cuisine Palestinian cuisine Qatari cuisine Saudi Arabian cuisine Syrian cuisine Turkish cuisine Yemeni cuisineReferences edit Cuisine Archived April 26 2013 at the Wayback Machine Thefreedictionary com Archived August 13 2018 at the Wayback Machine Accessed June 2011 Sattaka Patcha December 27 2016 Geographical Distribution of Glutinous Rice in the Greater Mekong Sub region Journal of Mekong Societies 12 3 27 48 ISSN 2697 6056 Archived from the original on November 8 2021 Retrieved June 11 2021 The flavors of Asia Quaker Oats Company Archived from the original on June 4 2007 Retrieved December 19 2008 Cuisine Areas Of Asia Kraft Foods Australia 2007 Archived from the original on February 25 2011 Retrieved December 20 2008 a b Asian Cuisine amp Foods Asian Nation Asian American History Demographics amp Issues www asian nation org Archived from the original on August 13 2015 Retrieved November 1 2022 a b The Middle East Background Archived 2017 05 26 at the Wayback Machine Globalgourmet com Archived 1998 01 26 at the Wayback Machine Accessed January 2007 Portals nbsp Asia nbsp Food Retrieved from https en wikipedia org w index php title Asian cuisine amp oldid 1187576419, wikipedia, wiki, book, books, library,

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